Creamed Peas and Potatoes
-1 large package petite peas (I usually use fresh peas from the garden, much better.)
-10 to 15 large red potatoes, or russets, diced
-2 c. milk
-1/3 c. butter
1/3 c. flour, or more if necessary
salt and pepper to taste

Make cream sauce by melting butter. Add 1/3 c+ flour; stir to blend. Add milk a little at a time, while stirring. Stir constantly until thick; set aside.

Cook potatoes in water until almost done (right before fork tender). Add peas and cook until peas are done. Drain and add to cream sauce. Season with salt and pepper.

*These were my fave growing up. They were so good with potatoes and peas from the garden, but are still good with storebought and frozen. Often I serve this as a main course, but can also be a sidedish.